With the improvement of science and technology and people's living standards， fermented foods are increasingly favored by people. Fermentation can not only improve the flavor and texture of food products， but also introduce new nutritional functions to them， thus further raising the added value of crops. However， the change of the color and attenuation of the product are very obvious during the fermentation process， especially for the raw materials rich in anthocyanins. The degradation of anthocyanins， the adsorption of anthocyanins by microorganisms， and the interaction between metabolites and anthocyanins will all influence the appearance of the color of products. This article reviewed the effects of microorganisms widely used in the fermented food industry in recent years (such as yeast， lactic acid bacteria， acetic acid bacteria， and mold) on the stability of anthocyanins， as well as the color and functional quality of products. In addition， the mechanism of microorganisms and metabolites in relation to the degradation of anthocyanin and the production of derivatives was analyzed in order to improve the color and functional quality of fermented food， from which was expected to provide basic and theoretical data for a wide range of applications of anthocyanins in food processing.